A few months back I posted a Banana Bread recipe that was fantastic – if I do say so myself. I liked it so much that I honestly never see myself making any changes to it. However, I did want to make a version that was a bit healthier.
Now I’m not going to tell you that this is a super healthy banana bread/muffin recipe that you can eat as much as you want of guilt-free, but it is healthier that my other recipe. The best part it is that it’s really just as good. The only difference is this recipe is slightly less sweet and the texture is a tad different.
I like to think of my original version as the kind you make for a special occasion or holiday and this version for anytime.
Banana Nut Muffins
*Makes 1 dozen muffins
- 4 very ripe bananas
- 3 tablespoons softened butter
- ¼ cup light brown sugar
- ¼ cup white sugar
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 ½ cups wheat flour
- Heaping ½ cup chopped walnuts
- Preheat oven to 350 degrees. In a large bowl combine bananas, butter, light brown sugar, white sugar, honey, vanilla extract and egg. Smash all ingredients together until well combined. Some banana chunks are ok.
- In a separate bowl combine flour, salt, baking soda, baking powder, and cinnamon. Mix to incorporate and then slowly add to wet mixture, Next beat on low with hand mixer to fully combine for about 1 -2 minutes. Stir in walnuts.
- Pour batter into a greased or lined muffin tins (3/4 the way up) and bake in oven for 16-20 minutes or until an inserted toothpick comes out clean. (Bake 50-65 for a loaf.)
- Allow muffins to cool for several minutes before removing from pan. Allow muffins to cool completely before storing them in an airtight container.